Cheesy Lemon-Chicken Pasta

Name: Cheesy Lemon-Chicken Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 (16 ounce) package linguine pasta; 1 cup frozen peas; 2 tablespoons butter; 2 tablespoons olive oil; 1 (8 ounce) package button mushrooms, sliced; 0.5 cup diced onion; 1 pound skinless, boneless chicken breasts, cut into 1-inch chunks; kosher salt and ground black pepper to taste; 0.5 (8 ounce) package reduced-fat cream cheese, cubed and softened; 0.25 cup fresh lemon juice; 2 teaspoons lemon zest; 0.5 cup grated Parmesan cheese; 0.25 cup grated Pecorino Romano cheese; 0.25 cup chopped flat-leaf (Italian) parsley

4.6

(37)

31 Reviews

3 Photos

Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!

Submitted by Cooking44

Updated on December 27, 2024

3

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

1x

2x

4x

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 4 servings

1 (16 ounce) package linguine pasta
1 cup frozen peas
2 tablespoons butter
2 tablespoons olive oil
1 (8 ounce) package button mushrooms, sliced
½ cup diced onion
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
kosher salt and ground black pepper to taste
½ (8 ounce) package reduced-fat cream cheese, cubed and softened
¼ cup fresh lemon juice
2 teaspoons lemon zest
½ cup grated Parmesan cheese
¼ cup grated Pecorino Romano cheese
¼ cup chopped flat-leaf (Italian) parsley

Directions

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

Nutrition Facts (per serving)

830	Calories
28g	Fat
95g	Carbs
52g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 830
% Daily Value *
Total Fat 28g	36%
Saturated Fat 12g	61%
Cholesterol 112mg	37%
Sodium 478mg	21%
Total Carbohydrate 95g	35%
Dietary Fiber 7g	24%
Total Sugars 8g
Protein 52g	104%
Vitamin C 23mg	25%
Calcium 281mg	22%
Iron 6mg	32%
Potassium 778mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cheesy Lemon-Chicken Pasta

Ingredients

Directions

Nutrition Facts (per serving)

You’ll Also Love